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W310700

Sigma-Aldrich

Vanillin

≥97%, FCC, FG

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Synonym(s):
4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde
Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
121-33-5
Molecular Weight:
152.15
FEMA Number:
3107
Beilstein:
472792
EC Number:
204-465-2
Council of Europe no.:
107
MDL number:
MFCD00006942
UNSPSC Code:
12164502
PubChem Substance ID:
24901469
Flavis number:
5.018
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 182.60
FDA 21 CFR 182.90

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

description

Agency/Method; meets purity specifications of JECFA

Assay

≥97%

form

powder or crystals

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

solubility

DMSO: soluble(lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

creamy; sweet; vanilla

SMILES string

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

InChI key

MWOOGOJBHIARFG-UHFFFAOYSA-N

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General description

Vanillin is the world′s most popular flavor and fragrance compound. Vanillin, a polar aromatic flavor compound, is present in the extracts of natural and artificial vanilla flavors.

Application


  • Vanillin and 4-hydroxybenzyl alcohol promotes cell proliferation and neuroblast differentiation in the dentate gyrus of mice via the increase of brain-derived neurotrophic factor and tropomyosin-related kinase B.: The study explored how vanillin and 4-hydroxybenzyl alcohol promote cell proliferation and neuroblast differentiation in mice, highlighting their potential neurogenic effects (Cho et al., 2016).

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Pricing

07475

Timestrip® Food

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H319

Hazard Classifications

Eye Irrit. 2

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Nethaji J Gallage et al.
Molecular plant, 8(1), 40-57 (2015-01-13)
In recent years, biotechnology-derived production of flavors and fragrances has expanded rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the current state of biotechnology-based vanillin synthesis with the use of ferulic acid, eugenol, and glucose
Determination of vanillin and related flavor compounds in natural vanilla extracts and vanilla-flavored foods by thin layer chromatography and automated multiple development.
Belay MT and Poole CF.
Chromatographia, 37(7-8), 365-373 (1993)
Subhashini Selvaraju et al.
Chemical communications (Cambridge, England), 51(14), 2957-2959 (2015-01-17)
An eumelanin-inspired core derived from the natural product, vanillin (vanilla bean extract) was utilized for the synthesis of eumelanin-inspired small molecules and polymer via Sonogashira cross coupling. The materials demonstrate that the methyl 4,7-dibromo-5,6-dimethoxy-N-methyl-1H-indole-2-carboxylate core can serve as a new
Kriengsak Lirdprapamongkol et al.
In vivo (Athens, Greece), 24(4), 501-506 (2010-07-30)
Tumor necrosis factor-related apoptosis-inducing ligand (TRAIL) is a promising anticancer agent which selectively kills cancer cells with little effect on normal cells. However, TRAIL resistance is widely found in cancer cells. We have previously reported antimetatstatic and antiangiogenic effects of
Jinyong Xu et al.
Psychiatry research, 225(3), 509-514 (2015-01-18)
Olfaction plays an important role in emotions in our daily life. Pleasant odors are known to evoke positive emotions, inducing relaxation and calmness. The beneficial effects of vanillin on depressive model rats were investigated using a combination of behavioral assessments
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